You have probably seen the word aioli on a menu and just assumed it was a creamy mayonnaise with some extra flavoring. Not much to it, just that “fancy” sauce that comes alongside truffle fries right? Nope, that’s where you’re mistaken! It’s not your fault though, in the US a lot of aioli is honestly just flavored mayo with a glorified name. That doesn’t stop people from saying they hate mayo but then shovel aioli down their throats…
After spending time in Spain*, I felt it necessary to clear up the misconception surrounding aioli. As always, condiments have secret histories, origins, and even key ingredients.
* you can find my Madrid city guide here, Valencia will be sent next week!
So What Is It?
Unlike regular mayonnaise, aioli has no egg in it… it’s purely made up of emulsified olive oil and garlic. It is rich and smooth with a a slightly spiced aftertaste from the garlic. While there are variations nowadays which occasionally include egg, traditionally, it only includes these two base ingredients (and some salt).
The condiment originated in the Northern Mediterranean (think Southern France, Northern Spain) which explains its name: aioli means “garlic and oil” in Catalan and Provençal dialect. Ever since moving the England, I’ve noticed that it is also called alioli here. That’s just to say that if you see aioli, aïoli, alioli or allioli written out on a menu or jar, it’s all the same thing.
The French tend to spell it aïoli, the Spanish alioli, Catalans allioli, English alioli, and Americans aioli… there’s no real right or wrong.
It can be eaten with several different foods but I’ve found it’s mainly served with seafood and vegetables in France as well as different rice dishes when entering Spanish territory. My favorite way to eat it? With a full, boiled artichoke and some squirts of lemon.
It is so special to the Mediterranean basin that it’s served yearly on Christmas Eve in Provence. There was even a Provencal newspaper (in Provencal patois, their regional language) named L’Aioli in 1890…
Variations
Aioli can look very different depending on where you’re eating it and who has whipped it up. Depending on the ingredients, it can differ not only in looks but also in texture and taste.
Texture: some places add extra garlic which gives it more of a grainy texture. Adding an egg yolk will also further help emulsify the condiment.
Color: the amount and kind of olive oil used can change up the final color: golden, greenish…
Extra: some additions include lemon juice, dijon mustard (my personal favorite, shocker), spices, sugar…
How to Make It?
2 crucial ingredients, 2 steps:
Crush your garlic using a mortar and pestle, blender, food processor… whatever you’ve got!
Once it’s nice and smooth, add in your olive oil and salt slowly and begin to emulsify the mixture. It’s really SO easy.
1 head of garlic (around 6 cloves) for every 250mL (1 cup) of olive oil.
Around the World
Although today’s focus was on aioli, there are several different garlic sauces worldwide. Here are a few:
Italy: agliata - Ancient Roman condiment now tied to the region of Liguria. Garlic, olive oil, vinegar, bread crumbs, salt and pepper.
Greece: skordalia - one of my favorite Greek condiments made from garlic, olive oil, and a carby thickener (stale bread, potatoes, nuts…). It’s delicious alongside little fried fish and a vinegary beet salad.
Lebanon: toum - my Lebanese friend Yasmeen surprised me with this condiment a few years ago when she told me it was just yogurt and I ate a giant spoonful of it… Let’s just say, I brushed my teeth 12 times that day and could still taste it the next morning. Made up of garlic, olive oil, lemon juice, salt and sometimes mint, toum is truly unforgettable.
Romania: mujdei - crushed garlic cloves and sunflower oil. While I’ve never tried this, photos make it look like a light broth with floating garlic chunks so I’m sure it’s a pungent one!
Macedonia: makalo - this condiment is actually more of a side dish. It’s made from a base of olive oil and garlic with the addition of peppers.
France: aioli - okay this may confused you but… nowadays, aioli in France is mainly made with an egg yolk (yes like mayo ok) and dijon mustard. I couldn’t just lie to you and pretend it’s always still made the original way!
As always, I would love to know how you tend to eat aioli! I would also be intrigued to know what garlic condiment is a staple in your culture.
And if you missed it, you can find my Madrid City Guide here!
I love when you tie in the linguistics! Give me aioli or give me death 😌
Love it! But half of my family is from the South of France, so I grew up with it! ;)